Classic Joe Froggers

Joe Froggers come straight out of Marblehead, Massachusetts, where 18th-century innkeeper Black Joe baked them dinner-plate huge so they’d keep on fishing voyages. This version stays true to that tradition: three-inch rounds, deeply spiced with ginger, cinnamon, and nutmeg, and packed with molasses for that dark, almost-rum flavor.

The dough must chill before rolling. Molasses dough is sticky and slack right after mixing, but an hour or two in the refrigerator firms it up enough to roll cleanly without tearing. Skip the chill and you’ll fight the rolling pin the whole time.

A quarter-inch thickness gives you the classic chewy center with crisp edges. Roll thinner and they crisp through. Roll thicker and the centers stay raw at the recommended bake time.

Don’t overbake. Pull them at the 10-minute mark even if they look soft. They firm up dramatically as they cool on the sheet for those first one to two minutes.

Pro Tips

• Use a wide spatula to move warm cookies. They’re fragile straight from the oven and tear if grabbed with tongs.
• Store in an airtight tin with a slice of bread to keep them chewy for up to two weeks.
• For darker, more bitter molasses notes, swap light molasses for blackstrap in half the measurement.
• Roll between two sheets of parchment to avoid adding extra flour, which toughens the cookies.

Variations

• Add a tablespoon of grated fresh ginger for sharper heat alongside the ground.
• Stir in a half cup of crystallized ginger chunks for chewy spice pockets.
• Brush warm cookies with a rum glaze for an old New England sailor’s touch.